Ok, I'm not a expert mead maker by any means, 6-7 5 gallon successful batches under my belt. With that being said...I think you may want to try and get your final gravity down a bit more,,,,
My estimate is that your original gravity was somewhere in the neighborhood of 1.109, and I can't imagine drinking a beverage that ended up somewhere in the neighborhood of 1.05. Personally, I would pitch another large amount of "proofed" yeast in, better yet, go get some brewers yeast, something along the lines of "fermentis safale us-05" or nottingham ale yeast and proof it in sterile water then pitch it in to your fermenter. I've used both very successfully in meads and endorse them wholeheartedly. I've also used "cotes de blanc" successfully as well as champagne yeast. I love bakers yeast....dont get me wrong, long time baker professionally and home baker, but unless your oxygenating your wort, and supplementing with vitamins I am somewhat hesitant to use bakers yeast....but, again, I haven't tried it in alcoholic beverages....your mileage may vary....Good luck!